July Guest recipe

The Healthy Vegan
SERVES: 1

A DVD with 37 recipes and top Vegan chefs, Rose Elliot, Tony Bishop-Weston and John Bayley!

From delicious Blueberry Pancakes and Smoked Tofu Pate to tasty raw food alternatives such as Cashew Nut Ice Cream. These healthy and mouth watering selections are a nutritious and rewarding option for any diet.

Bonus material includes advice on nutrition, a 52 page booklet and more!

Please visit:
www.thehealthyvegandvd.com for more information.

Spinach & Onion Tofu Scramble from WDF TWO on Vimeo.

Spinach and Onion Tofu Scramble - by John Bayley

1 packet tofu (preferably silken but firm is fine)
1 medium bunch of spinach (about 150g)
2 or 3 spring onions
1 clove garlic
2 tbs balsamic vinegar
2 tbs nutritional yeast flakes
1 large lemon
Salt & pepper to taste
2 tbs cooking oil

Garnish:
Lemon slices
Extra virgin olive oil

Carefully wash spinach and rough chop it.

Take the spring onions, remove and discard root end, separate green from white and slice both parts but keep them separate.

Peel and mince garlic.

Drain and break up tofu.

Take a few slices of lemon and set aside for garnish. (the rest will be used for juice)

Now take a large frying pan and heat it to a medium temperature. Once hot add the oil and then the white part of the onion and a pinch of salt, fry for about 2 mins and then add the garlic and fry for another 2 or 3 minutes, stirring well. Next add the balsamic vinegar and stir well to coat everything in it and cook for another minute, so the liquid just evaporates but does not burn. Now add the tofu, stir and let cook for about 5 minutes.

Now add the spinach, nutritional yeast and lemon juice, cover and let cook for a minute or 2.

To serve pile it high on a slice of fresh brown bread and drizzle with a little olive oil and top it off with a slice of lemon.